MV Hiilani – 95ft Luxury Motor Yacht Queens Birthday Boat Hire

Canapé menu 1 – Snack Menu (suitable for 2-3-hour charters)
$50 per person

Canapé items
Poached salmon salad on brioche toast with dill and pickled red onion
(df)
Cherry bocconcini, caper & olive crostini with marjoram (v)
Gravlax – fennel and dill cured Tasmanian salmon with honey mustard
dressing (df)
Tandoori lamb on dahl pikelet with eggplant relish and coriander
yoghurt
Peking duck pancakes with salted cucumber and Hoi Sin
Beef and burgundy pies homemade tomato sauce (gf)
Lemon chicken with spinach and olive tapenade (gf) (df)
Summer vegetable tartlet with marinated feta (v)

Canapé menu 2 – The Lunch Menu
$80 per person – Chef fee applies for under 25 guests

Elegant canapés
Gravlax – fennel and dill cured Tasmanian salmon with honey mustard
dressing df
Rye Blini with Yarra Valley caviar, dill crème fraiche & cucumber
Vegetarian rice paper roll with coriander & lime (v) (df) (gf)
Pork belly with Davidson plum jam, puffed pork skin & fennel pollen gf
(df)
Lamb koftas with green pea and mint sauce (gf)
Fig and prosciutto crostini with gorgonzola cream
Pulled pork slider with pear and apple slaw (df)

Substantial canapés
F/C Crumbed flathead chips, lemon and tartare sauce (df)
Herb roasted lamb backstrap risoni with roasted cherry tomatoes,
asparagus and fetta

Sweet elegant canapé
Wattle seed panacotta with bush passion fruit (gf)

Canapé menu 3 – Fun Food Menu
$80 per person- Chef fee applies for under 25 guests

Elegant canapés
Vegetable spring rolls with soy ginger dip (v) (df)
Chicken and mushroom pie with homemade tomato sauce
Salt and pepper prawn dumpling with chilli soy
Pizzetta with pumpkin, taleggio, pine nuts and wild rocket (v)
Thai style pork satay with roasted peanut and tamarind sauce
Peking duck pancakes with salted cucumber and Hoi Sin
Fig and prosciutto crostini with gorgonzola cream
Crispy pork belly with plum jam, puffed pork skin & fennel pollen (gf)(df)

Substantial canapé
F/C Crumbed flathead chips, lemon and tartare sauce

Canapé menu 4 – The Dinner Menu
$95 per person- Chef fee applies for under 25 guests

Elegant canapés
Sydney rock oyster, finger lime and ginger (gf) (df)
Mini lobster roll, pickled celery, Blond’s Kewpie tartare
Cherry bocconcini, caper & olive crostini with marjoram (v)
Seared scallops, brown mushroom duxelle and cumin (gf)
Beef and pancetta skewers with tarragon dipping sauce (gf)
Pulled pork slider with pear and apple slaw (df)
Porcini arancini with spinach and salsa verde
Lemon chicken with spinach and olive tapenade (gf) (df)

Substantial canapés
Goan barramundi and prawn curry with cumin steamed rice, coriander
& green chili salad (df)
Lime and honey marinated chicken, daikon noodles, coriander, mint
and chilli (df)

Sweet elegant canapé
White chocolate mousse with berries & toasted almonds (gf)
Nutella Éclair with hazelnut crumble

Hilani Buffet menu 1
$90 per person – Chef fee applies for under 25 guests

Canapés on arrival
Poached salmon salad on brioche toast with dill and pickled red onion (df)
Cherry bocconcini, caper & olive crostini with marjoram (v)

Buffet Menu
Assorted artisan breads with Danish butter
Red quinoa, tomato, cos lettuce and pickled onions (v) (gf) (df)
Ultimate green salad with eschallot dressing (v) (gf) (df)
King prawns with cocktail sauce and lemons wedges (3 per person) (gf)
Grain fed rump steaks with spinach and sauce bordelaise (gf)
Seared salmon with roasted fennel and lemon yoghurt (gf)
A selection of relishes and mustards
Tiramisu with ‘Mr Black’ coffee liqueur

Hilani Buffet menu 2
$110 per person – Chef fee applies for under 25 guests

Canapés on arrival
Mini lobster roll, pickled celery, Blond’s Kewpie tartare
Cherry bocconcini, caper & olive crostini with marjoram (v)
Beef and pancetta skewers with tarragon dipping sauce (gf) (df)

Buffet Menu
Assorted artisan breads with Danish butter
Red quinoa, tomato, cos lettuce and pickled onions (v) (gf) (df)
Ultimate green salad with eschallot dressing (v) (gf) (df)
Chat potatoes with rosemary, spring onions and creamy mustard mayo (v)
King prawns with cocktail sauce and lemons wedges (3 per person) (gf)
Rosemary roasted chicken breast with baked golden shallots (df) (gf)
Grain fed rump steaks with spinach and sauce bordelaise (gf)
Pan-fried barramundi fillet with sesame glazed Chinese broccoli (df)
A selection of relishes and mustards
Homemade meringue with lemon curd and fresh fruits
Tiramisu with ‘Mr Black’ coffee liqueur

Platter Selection – To be served in conjunction with canapé/buffet menus
Platters are made for approx. 10-15 guests

House made dips platter – $90 each platter
Three house made dips with a selection of crisp tortillas, baked Lebanese bread with
dukkha and toasted baguette

Vegetarian Antipasto Platter – $100 each Platter
House made dips, grilled and pickled vegetables, olives and honeyed fetta with
crisp tortillas, baked Lebanese bread and toasted baguette

Charcuterie Platter – $130 each Platter
Italian sopressa, prosciutto, grilled chorizo, Danish salami and pastrami with a
selection of marinated olives and pickles and crusty sourdough rolls

Cheese platter – $130 each platter
Aged cheddar, French double brie and gorgonzola dolce. With fig jam, dried fruits,
crusty baguettes and sesame lavosh

Shellfish platter – $200 each Platter
20 freshly shucked Sydney rock oysters and 20 king prawns
Served with fresh lemon and dipping sauces